Six Bean Salad

Someone always brings a bean salad to a potluck. It's just one of those dishes that always makes its way onto the community table. Admittedly, I always avoided the bean salad. It just didn't seem all that appealing. BUT! I have recently been trying to add more proein and fiber into my diet, and beans really do fill that prerequisite quite nicely. Add the fact that this recipe is as easy as a opening a can of beans, and well...

Sundried Tomato Dressing (Dip and Spread)

Been doing a lot of walking and hiking as of late. Sometimes for 10 miles or more. Walking around for over four hours, your mind starts to wander.  Some of the places my mind wanders to... 

...what a wild time we are living through right now 

...how scared some of my fellow angelenos must be 

...binaural beats and telepathy 

...Denny's new vegan pancakes 

...delicious blue cheese wedge salads and grilled cheese sandwiches 

Well, I was able to put that last one into reality. I whipped up a multi-use sun-dried tomato sauce and used it in this wedge along with the classic iceberg, chopped apples, chopped almonds,  Follow Your Heart blue cheese crumbles, and chopped sun-dried tomatoes. Then I used it on a grilled cheese on sourdough with sliced apples and more blue cheese. At least I solved one of the world's problems.  

Mediterranean Quinoa Salad

This one is a great dish for potlucks and make-ahead meals for the week as it seems to only get better in the fridge! And, hear me out, I think it tastes like pizza! 

Creamy Basil and Herb Sauce (Dip, Spread, and Dressing)

Lately, I have been really leaning into getting a bigger nutritional punch from my foods. Trying to up the protein and fiber without sacrificing flavor. I am also focusing on recipes that have multiple uses, so I can make a big batch and then use it in different ways throughout the week. This one really fits the bill. This rich, savory sauce is great in pasta (hot or cold), as a dip, on a grain bowl, a spread for wraps and sandwiches, and as a salad dressing. And each tablespoon has 2+ grams of protein...and y'all know I won't stop at 1 tablespoon. Ha!

Vegan Original Tommy's Dupe! (aka Chili Sauce)

Growing up in Southern California, just outside of LA in Long Beach, the Original Tommy's Chili Fries, Hot Dogs, and Burgers have always been a late-night favorite. The almost pasty chili always hit the spot after a night of shenanigans. 

I have tried to make a vegan dupe of this iconic chili for over a decade, and I finally think I nailed it! I made this one inspired by a bunch of different copycat recipes found online, and obviously made it vegan, and simplified it as much as possible to utilize ingredients most folks can find at any grocery store. 

Tofu Deviled Eggs

Tofu Deviled Eggs

Nothing like a funky little square egg made out of tofu to make everyone look at you and say, "OMG, you are vegan AF." Yeah, well, you can use molds and waste spend your time boiling up agar in soy milk to make a realistic-looking "egg," but I'm not trying to fool anyone. These taste great, and really do itch that scratch for deviled eggs. And they also show folks that chicken eggs aren't even necessary to make awesome snacks. Also, the filling works great as a base for "egg" salad sandwiches. Just add all your favorite mix-ins, and you're good to go!

Roasted Broccoli Garlic Dip - Perfect for Gameday!

Roasted Broccoli Garlic Dip

Creamy, rich, and full of umami, this easy broccoli dip is a great snack that sneaks in extra veggies without anyone being the wiser!

Winter Kale Salad with Satsuma & Pomegranate in a Creamy Garlic Dressing

Winter Kale Salad with Satsuma & Pomegranate in a Creamy Garlic Dressing 

Created for Tanaka Farms to show off the seasonal bounty! All ingredients, except a few spices and pantry staples, are available at the Farm's Produce Market Stand during the winter season. Show off the seasonal produce in this easy-to-make salad that is definitely pretty enough to show off on your holiday table. You can also substitute any dried fruit for the pomegranates, and other mixed greens are great mixed in as well. Spinach, bok choy, arugula... 

A Fully Vegan ThanksLIVING Feast

A Fully Vegan ThanksLIVING Feast

Maybe it's your first holiday season eating plant-based. Or, maybe, it's your thirtieth! Or, maybe, it's your first-time cooking for a vegan family member. Or, maybe, you just love cooking and as long as it tastes good, it doesn't matter that it's vegan! Whatever your reason, these recipes are perfect for the season. Scroll on down for an entire feast of recipes from soup and salad to start, to sides, a show-stopping stellar main dish, and even a no-fuss dessert.

Vegan Jamaica (Hibiscus) Tacos

 

Vegan Jamaica (Hibiscus) Tacos 

We were having a Dia de los Muertos celebration at work, so I made jamaica tacos as the vegan option for guests. 

Orange Cranberry Sauce with Rosemary

Orange Cranberry Sauce with Rosemary 

Adding a sprig of rosemary gives this tangy Thanks-Living stape a bit more depth. (Tastes great on a leftover sandwich, or on top of icecream, or even better on top of a vegan cheesecake!) 

Nutty Fruitcake

Nutty Fruitcake

You might just be able to win over even the biggest fruitcake haters with this one, as it contains no fluorescent green or red unidentifiable gelled fruit bits. Rather, it is chock full of dried fruits and nuts and then topped with candied fruits and nuts. This is a sophisticated fruitcake, if you can believe it! This recipe makes 6 mini cakes which makes it perfect for gift giving.

Smoked Pumpkin Bisque with Cashew Cream

Smoked Pumpkin Bisque with Cashew Cream

This was a game changer for me and fresh pumpkin. See, I'm not so much into baking, but I absolutely love cooking, and I had my hands on some heirloom pumpkins I wanted to play around with. So...into the smoker they went! I simply cut 3 medium size pumpkins in half, skin, seeds, and all, and chucked them in a smoker with Applewood Chips for 5 hours. The result? A slightly smoky, slightly sweet, easy to puree pumpkin that is perfect for soups, curries, stews, chili and more!

Makin' Bakin! (New and Improved Easy Vegan Bacon Bits!)

Makin' Bakin! (New and Improved Easy Vegan Bacon Bits!)

Gluten-Free, Nut-Free, Quick & Easy

Many moons ago I was challenged to make imitation bacon bits that don't have so many weird ingredients (you can read about it HERE) and that popular recipe ended up in my Veggie Burger book! Now, I have a new and improved version that I want to share with you here!

Seven Cheese Vegan Baked Mac and Cheese

Seven Cheese Vegan Baked Mac and Cheese

Oh, that's rich! It's been a minute since I've made a proper baked mac and cheese! I've been having fun trying out all the different vegan cheeses available these days and I had quite the collection building up in the fridge. So I threw together this Seven Cheese Baked Mac and Cheese!

This is a little different than most of the recipes I post, because it really depends on a lot of store-bought cheeses. I listed the brands thst I used below, but feel free to sub any of them with your favorites! (...and you don't need seven. Lol.) 

Korean BBQ Tacos with Roasted Corn Pico

Korean BBQ Tacos 

The key to a great taco is making sure you have the right combination of flavors and textures. Something Crunchy, something soft. Something hot and something cool. 

Cauliflower Ceviche

Cauliflower Ceviche 

This plant-based spin on ceviche is perfect for get-togethers and potlucks, or as a unique addition to your Taco Tuesday menus! 

Roasted Heirloom Tomato Sauce

 

Roasted Heirloom Tomato Sauce

Fresh and bursting with summer flavor, you can make this super simple Roasted Heirloom Tomato Sauce in the oven, air-fryer, or in a foil packet on the grill!

“That” Broccoli Salad!

“That” Broccoli Salad!

You know the one.  The one everyone's Aunt invented and brings to every potluck?  Well, now you can make it completely vegan and tell everyone you invented it!

Cauliflower Tacos with Quick Pickled Radish Relish, Strawberry Salsa Fresca, and Creamy Cilantro Lime Sauce Plus Coconut Cilantro Lime Rice

Forget about farm-to-table, I say straight from the fields to your face! Ha! Yesterday I did a cooking demo at Tanaka Farms! I made Cauliflower Tacos with Quick Pickled Radish Relish, Strawberry Salsa Fresca, Creamy Cilantro Lime Sauce, and Coconut Cilantro Lime Rice on the side. 

It was nice to teach about plant-based/vegan cooking to a non-vegan crowd and then chat with them